In a pan, cook the longanissa until the fat renders.
In the same pan, saute the garlic and red onion for 3 minutes.
Add the evaporated milk and cheddar cheese. Simmer for 5 mins.
Pour the all-purpose cream and let it boil for 3 mins.
Add the bell peppers and the spaghetti.
Season with salt and pepper then set aside
Combine the garlic and salted butter. Season with pepper to taste.
Spread about ½ tbsp of softened butter to the Gardenia bread.
Line bottom and sides of a greased springform pan with bread slices, trimming to fit and facing buttered sides against pan.
Fill the pan with the Longganisa pasta.
Fold the bread and brush with egg wash.
Top with bell peppers and cheese then broil for 10-15 mins or until the cheese melts. Remove from pan and serve